Prosecco With Grapefruit Rosemary Cocktail Recipe
This cocktail is all about fresh, bright flavors. It’s got Prosecco, grapefruit juice, and rosemary, and I like to pay attention to the details—from my bar tools to how I layer everything in the glass.
Equipment
- Cocktail shaker: I use it to mix the grapefruit juice and simple syrup.
- Fine mesh strainer: Strains out pulp or stray rosemary leaves.
- Jigger or measuring spoons: Makes sure the balance is right.
- Tall glass or Champagne flute: I pick something that shows off the bubbles.
- Muddler or the back of a spoon: For gently pressing the rosemary.
- Bar spoon: Good for stirring gently so the bubbles don’t disappear.
- Small saucepan (optional): If you want to make rosemary syrup from scratch.
Ingredients
- Prosecco: One 750 ml bottle well-chilled.
- Grapefruit juice: 2 oz fresh juice per cocktail—trust me it’s worth squeezing it yourself.
- Rosemary simple syrup: 1/2 oz homemade or store-bought, both work.
- Fresh rosemary sprig: For muddling and a bit for garnish.
- Ice: Enough to chill everything down nicely.
- Grapefruit wedge or slice: Makes a fresh pretty garnish.
Instructions
- Pour 2 oz fresh grapefruit juice and 1/2 oz rosemary simple syrup into your shaker.
- Add a rosemary sprig and muddle gently—just enough to release the oils.
- Fill with ice and shake for about 10 seconds.
- Strain into a glass over fresh ice.
- Top slowly with about 4 oz chilled Prosecco—pour gently to keep those bubbles around.
- Give it a gentle stir with a bar spoon.
- Garnish with a grapefruit slice and another rosemary sprig.
Notes
Fresh grapefruit juice really makes a difference—bottled stuff just tastes flat and sometimes too bitter. I always chill everything before mixing to help the bubbles last longer.
I adjust the rosemary syrup depending on my mood or who I’m serving—sometimes a touch more for a sweeter vibe, sometimes less. If you make extra syrup, it’ll keep in the fridge for a couple weeks, so no stress about leftovers.
Dry or extra dry Prosecco is the way to go here. Sweet Prosecco just kind of overwhelms the grapefruit. I always mix and serve right away; otherwise, you lose that fresh fizz and aroma.